Salted Caramel Chocolate Stockings Recipes

SALTED CHOCOLATE COVERED CARAMELS

Steps:

• Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
• Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.
• In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
• Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.
• Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F. At this temperature, the sugar will take on a light amber color around the edges of the pan.
• The moment the sugar reaches 320 degrees F, carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream - so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
• By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F.
• The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.
• Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1-inch squares.
• Line a baking sheet with parchment paper. Then, use a heavy knife to chop chocolate into small pieces. Separate about 1/3 cup of the chocolate and set aside then add the remaining chocolate to a microwave-safe bowl. Add the butter then microwave for 30 to 45 seconds, stir then repeat until melted (stirring after every 30 to 45-seconds). Once the chocolate has melted, add the 1/3 cup of chocolate and stir until smooth and shiny.
• Use two forks to dip each caramel into the melted chocolate then place onto parchment paper. Sprinkle a little salt on top of each caramel and allow chocolate to set.
• Wrap caramels in plastic wrap or waxed paper and enjoy immediately or refrigerate for enjoying later.

SALTED CHOCOLATE CARAMELS

Steps:

• 1. Grease the baking sheet with the 1 teaspoon butter, and set it aside on a heatproof surface.
• 2. Combine the sugar, chocolate, evaporated milk, and heavy cream, in a large (6- to 8-quart) saucepan or stockpot. Bring to a boil over medium-high heat, uncovered and without stirring.
• 3. Once the mixture has come to a boil, insert the candy thermometer. Add the corn syrup, and stir gently with the heatproof spatula until everything is mixed well. Reduce the heat to medium-low and cook, stirring often and making sure to scrape the bottom of the pot to keep the mixture from burning, until the mixture reaches 230°F/110°C (thread stage), about 30 minutes.
• 4. Add the 3 1/2 tablespoons butter and, stirring continuously, cook the caramel until it reaches 238°F/115°C (soft ball stage), 15 to 20 minutes. Remove the caramel from the heat.
• 5. Stir in the salt, making sure to mix well so that it's distributed evenly. Wearing oven mitts, carefully pour the caramel onto the prepared baking sheet. Allow it to cool completely until it's firm to the touch, at least 3 hours, preferably overnight. (If it's humid, cover the caramel with plastic wrap until you can cut it and wrap it in wax paper.)
• 6. Lightly coat a sharp chef's knife with cooking spray, and run the tip around the edge of the baking sheet to release the caramel. Gently turn the caramel out onto the lined cutting board, and cut it into 1-inch squares. Wrap the pieces in wax twisting paper (to turn the squares into little logs, fold each piece over on itself, wrap the twisting paper around it and roll the wrapped caramel against the cutting board, then twist the ends of the paper shut).
• Store the caramels in an airtight container at cool room temperature for up to 4 weeks; they'll last for up to 3 months in the refrigerator.

CHOCOLATE SALTED CARAMEL COOKIES

Steps:

• Beat butter in a bowl with an electric mixer until creamy. Beat in 1 cup white sugar and brown sugar gradually. Beat in eggs and vanilla extract.
• Combine flour, cocoa powder, baking soda, and 1/8 teaspoon salt in a separate bowl. Add to the butter mixture gradually, beating well. Cover dough and chill for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Press a small amount of dough around each caramel-filled candy. Roll into balls. Pour 2 tablespoons white sugar into a small bowl. Dip the top of each ball into the sugar. Place 2 inches apart on the prepared baking sheets. Sprinkle each cookie with some of the coarse salt.
• Bake in the preheated oven until edges are set, about 8 minutes. Cool for 5 minutes on the baking sheets. Remove to wire racks to cool completely.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Freeze the candy bars until hard, at least 1 hour; cut into 1/4-inch pieces and keep frozen until ready to use.
• Whisk the flour, baking soda, baking powder and fine salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low and gradually beat in the flour mixture until incorporated. Stir in the frozen chocolate pieces.
• Line 2 baking sheets with parchment paper. Arrange scoops of dough (about 2 tablespoons per cookie) about 2 inches apart on the baking sheets. Refrigerate until cold, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Sprinkle the cookies with sea salt. Bake, switching the pans halfway through, until light golden, 10 to 12 minutes. Let cool completely on the baking sheets.

SALTED CARAMEL CHOCOLATE STOCKINGS

Steps:

• For the cookies: In a small saucepan, melt 1/2 stick (4 tablespoons) of the butter over medium heat. Stir in the cocoa powder and mix until smooth, forming a paste. Set aside to cool. In a medium bowl, whisk together the flour, baking powder and salt. In the bowl of a stand mixer, add the remaining 1 1/2 sticks (12 tablespoons) butter, the granulated sugar, brown sugar and cooled chocolate paste and mix until combined, about 3 minutes. Add in the vanilla and eggs and mix well. Slowly incorporate the dry ingredients into the wet ingredients and mix well. Transfer the dough to a floured work surface, divide into two disks, wrap in plastic and chill in the refrigerator for about an hour. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Working with one disk at a time, roll out the dough to 1/4-inch thickness. Cut out stocking shapes with the cookie cutter and place the cookies 2 inches apart on the prepared baking sheets. Re-roll the scraps to get as many cookies as possible, returning the dough to the refrigerator to chill if necessary. Bake the cookies just until they're set, 10 to 12 minutes. (Bake one sheet at a time for even cooking and browning.) Transfer the cookies to a wire rack and let cool. For the salted caramel: In a heavy-bottomed saucepan , combine the granulated sugar and 1/4 cup water over medium-low heat and cook until the sugar dissolves. Increase the heat and bring the mixture to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the sides of the pan. Boil until the syrup is a deep amber color, 5 to 6 minutes. Remove the syrup from the heat and carefully whisk in the heavy cream (the mixture will bubble). Stir in the butter and salt. Transfer the caramel to a dish and cool completely. Decorate the cookies with the chilled caramel.

SALTED CARAMEL CHOCOLATE SANDWICH COOKIE

Steps:

• Cream together butter and sugar. Add egg and vanilla extract and beat until well blended.
• Whisk together flour, Diamond Crystal® Fine Sea Salt, baking powder and baking soda in a separate bowl. Add dry ingredients to wet ingredients and mix until just combined. Form in 2 balls. Cover bowl with plastic wrap. Refrigerate for 1 hour.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Roll out each ball to 1/4 inch thickness on a sheet of waxed paper sprinkled with confectioner's sugar. Cut out circles or little shapes using a small 1 1/2-inch cookie cutter. Place on prepared baking sheet. (Note: If dough becomes too soft when rolling out, place back in the refrigerator.)
• Bake 5 to 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes. Remove cookies and place on wire rack to cool.
• Salted Caramel Filling: Use a microwave safe glass measuring cup. Remove wrappers from caramels. Add caramels, Diamond Crystal® Fine Sea Salt, and heavy whipping cream to measuring cup. Microwave using 20-second intervals, for approximately 1 minute. Stir after each interval.
• Chocolate Ganache: Use a 1 cup measuring cup. Add 1/4 cup of heavy cream. Microwave until the cream starts to bubble. (Approximately 25-30 seconds.) Remove the heavy cream from the microwave. Add chocolate chips. Let the mixture rest for 2 minutes. Then stir with a spoon until smooth.
• To make sandwich cookies, add 1/2 teaspoon of caramel and 1/2 teaspoon of chocolate ganache to the bottom side of half the cookies. Top with another cookie to make a sandwich cookie.

CHOCOLATE DELICE WITH SALTED CARAMEL

Steps:

• Crème brulee.
• Pre heat oven to 140°C.
• For crème brulee, combine cream, milk and vanilla beans in a saucepan over a medium heat, bring to the boil and remove from heat. Remove vanilla beans from cream mixture and discard.
• Mix egg yolks, whole egg and sugar together, without incorporating too much air.
• Slowly whisk in hot cream and strain. Pour approximately half the mixture into a baking paperlined slice tin to a depth of 6-8mm. Place in a bain marie and bake for 15-20 minutes or until firm and set in the centre.
• Freeze in blast chiller. Cut out two 9cm circles and blast chill until ready to assemble.
• Choco cream.
• For choco cream, pour cream, cocoa, water and sugar into a saucepan over a medium heat and bring to the boil, stirring regularly. Add chocolate and stir until melted.
• Squeeze water from the gelatine leaves, add to warm chocolate mixture and whisk to combine. Sieve and chill over ice, refrigerate until cool.
• Whip cream to soft peaks and gently fold through 400g of choco cream until combined taking care not to knock out too much air. Refrigerate until assembly.
• Biscuit Base.
• For biscuit base, increase oven temperature to 180°C.
• Place flour, butter, sugar and salt in a food processor and process to a fine breadcrumb. Add egg and process until mixture starts to come together. Tip mixture onto a clean chopping board and press into a smooth dough, wrap in cling film and rest for 10 minutes in the fridge.
• Place pastry between two sheets of baking paper and roll out to 2-3mm thick. Cut out 9cm circles and place on a baking paper lined baking tray. Blast chill for 1 minute. Bake for 10 minutes or until golden and allow to cool.
• Chocolate glaze.
• For chocolate glaze, pour cream, glucose and water into a saucepan over a medium heat and bring to the boil. Pour over chocolate and stir until melted and mixture is smooth.
• Salted caramel.
• For salted caramel, make a caramel with sugar and water. Whisk in cream until incorporated. Add butter a few pieces at a time, whisking between each addition and stir in salt. Continue to whisk to a thick glossy sauce.
• White chocolate stripes.
• Spoon the melted chocolate into a piping bag. Keep warm or reheat in a bowl of warm water when ready to use.
• To assemble, place 2 x 10cm cake rings on a baking paper-lined tray. Place cooked biscuit bases in the centre of each cutter and top each with a circle of frozen crème brulee. Pour chocolate cream mixture over each cutter and spread over each stack so that it fills the gaps down the sides and the tops are level. Blast chill until frozen.
• To prepare the delice, place frozen rounds on a cooling rack set over a baking tray and gently remove the moulds using a blowtorch. Pour chocolate glaze generously over each frozen round so that it covers the sides and drizzle with white chocolate in stripes. Arrange toasted almonds around the edges.
• To serve, spoon salted caramel sauce onto a serving plate, sprinkle with salt and top with a delice.

SALTED CARAMEL HOT CHOCOLATE RECIPE BY TASTY

Steps:

• Gently heat the milk in a saucepan over a medium heat.
• Stir in the dark chocolate, caramel, and sea salt.
• Take off the heat and pour into a tall glass.
• Top with whipped cream, caramel sauce, and dark chocolate shards.
• Enjoy!

SALTED CARAMEL DARK CHOCOLATE MOUSSE RECIPE BY TASTY

Steps:

• Fill a medium saucepan halfway with water and bring to a simmer over medium heat. Set a heatproof bowl on top of the saucepan, making sure the bottom of the bowl is not touching the water. Add the chopped chocolate to the bowl, stirring occasionally with a rubber spatula until completely melted, 3-4 minutes. Turn off the heat and let sit until ready to use.
• Make the salted caramel: Evenly sprinkle the sugar over the bottom of a small skillet or saucepan and cook over medium heat, swirling the pan occasionally, but not stirring, until it starts to turn amber brown, 10-12 minutes. Add the butter and whisk until incorporated, 1-2 minutes. Slowly drizzle in the heavy cream and whisk to combine. Boil for 1 minute, then remove the pan from the heat. Whisk in the vanilla and flaky salt.
• Make the mousse: In a medium bowl, whip the egg whites with an electric hand mixer on medium-high speed until foamy, 1-2 minutes. Gradually add the sugar and continue whipping until stiff peaks form, 5-6 minutes.
• In a separate medium bowl, whip the heavy cream with the hand mixer on medium-high speed until soft peaks form, 4-5 minutes.
• Add ¼ cup of the salted caramel to the melted chocolate and stir to combine. Reserve remaining salted caramel for garnish. Add the whipped egg whites to the chocolate mixture and gently fold with a rubber spatula to combine. Once the eggs are mostly incorporated, add the whipped cream and fold until fully combined.Cover the bowl with plastic wrap and refrigerate 1-2 hours, until set.
• To serve, divide the chocolate mousse between small bowls or glasses. Garnish with more whipped cream, a drizzle of salted caramel, and shaved chocolate, if using.